果汁加工中典型芳香成分的形态、变化及增香调控的研究

The optimum conditions of dynamic headspace method have been determined for the extraction of grape free aromatic compound; the best orange varieties for juice procession have been studied and confirmed; the main aromatic compound of orange and grape has been investigated; the application of resin absorption method has been taken for the determination of the main bound aromatic compound of orange and grape，the organization of their glycosylation has been mensurated. The kinetic properties of β-glucosidase、α-arabinosidase andα-rhamnosidase have been researched ,the study has been done on the optimum enzymolysis aroma-enhancing regulating procedure for grape juice and orange juice; the absorption effect on the main aromatic compound of orange juice has been learned by using the different absorption materials; the optimum procedure of the extraction of orange juice and grape juice with supercritical fluid extraction; the application foreground of the aromatic compound of the grape has been forecasted in the reclaim procedure with the optimum enzymolysis aroma-enhancing regulating technology; the optimum procedure of the micro-capsule embed method for the refined oil of the orange has been investigated and determined.

芳香物质逸散是果汁加工中的四大技术难题之一，直接影响果汁品质。我们拟通过对果汁加工过程中典型芳香成分的形态和在各加工单元操作中的变化规律研究，GC-MS、生物酶解、俳缌魈遢腿〖胺肿诱袅蟮认执咝录际醯脑擞茫剿鞴庸ぶ性鱿愕骺氐耐揪叮蚊褚惶捉贤暾墓鱿愎ひ绽砺厶峁┛蒲б谰荩构闫鹗У募际跄烟獾靡越饩觥?.......